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Butternut Squash Curry

Butternut Squash Curry

I love curries – especially ones that are chock-full of veggies. This dish is perfect to make at the beginning of the week and enjoy for lunch because it will keep you full until dinner time. And it’s a great meal to make for any of your vegan friends or those with food allergies since it’s naturally gluten-free and dairy-free.

6 Servings


  • 2 tablespoons coconut oil
  • 1 large butternut squash, peeled, seeded and diced
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • 3 tablespoons yellow curry paste (or red curry paste)
  • 2 (13.5 oz.) cans full-fat coconut milk
  • Juice of 2 limes
  • 2 teaspoons honey (or agave nectar)
  • 4 cups baby spinach
  • Salt, to taste
  • Jasmine rice, for serving
  • Crushed dry roasted peanuts, for garnish


  1. Melt coconut oil in a large saucepan over medium-high heat. Add butternut squash and cook for 3-5 minutes, stirring often, until lightly softened.
  2. Add spices and curry paste and stir to combine.
  3. Add coconut milk, lime juice and honey and bring to a boil. Reduce heat to low, cover the pan and cook for 15-20 minutes, or until the squash is tender.
  4. Add spinach and cook until wilted, about 1 minute. Taste the sauce and season with salt as needed.
  5. Scoop rice into serving bowls and ladle curry over. Garnish with a generous amount of crushed peanuts.

AUTHOR: Chef Jen


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